White Bean Stew with Herbed Yogurt

Photo: Travis Rathbone; Food Stylist: Liza Jernow; Prop Stylist: Megan Hedgpeth
Prep Time
10 Mins
Cook Time
2 Hours
Total Time
2 Hours 10 Mins
Yield
4
By Caroline Wright
March 2016

The meatless wonder packs 20 grams of protein and a whopping 17 grams of fiber per serving.

Ingredients

  • 1 head garlic, cut in half crosswise, papery skin removed
  • 1/2 bunch parsley, stems and leaves chopped separately
  • 1 pound dried gigante or lima beans, soaked overnight in water and drained
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1 medium onion, peeled and cut into wedges with root end intact
  • 1 medium bulb fennel (about 12 oz.), cored and cut into 1/2-inch wedges
  • 1 lemon, sliced crosswise 1/4 inch thick
  • Kosher salt and freshly ground black pepper
  • 1/4 cup plain whole Greek yogurt
  • 2 tablespoons chopped fresh oregano leaves

Nutritional Information

  • Calcium per serving 125mg
  • Calories per serving 398
  • Fat per serving 9g
  • Saturated fat per serving 2g
  • Cholesterol per serving 3mg
  • Fiber per serving 17g
  • Protein per serving 20g
  • Carbohydrates per serving 61g
  • Sodium per serving 208mg
  • Iron per serving 6mg
  • Calcium per serving 123mg

How to Make It

Step 1

Step 2

Step 3

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